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to 65° Fahrenheit.
“They say red wine should be served at the same temperature as an European drawing room in winter, and you have to remember they keep their rooms much cooler than we do," Smith said.
Rose should also be served well chilled, as should cocktail and dessert wines. Cocktail sherries and vermouth taste best on the rocks.
"White wines," Smith continued, "should be left out half an hour before serving. Some will disagree, but I think it is important to let the wine breathe. In the bottle the oxygen and carbon dioxide are dissolved, plus while it is in storage, volatile compounds build up which are released into the atmosphere once the bottle is opened, and this improves the flavor. Some bottles of wine, especially the heavy red wines, can breathe up to 12 hours."
To open a bottle, the best ap(Continued
on Page 20)
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